Lotus Stem Mor Kuzhambu

          This is a South Indian version of Kadhi, a yoghurt-coconut based gravy, most popular in Tamil Nadu. Vegetables like pumpkin, okra, ash gourd, eggplant, etc. are traditionally added to this curry. Very simple, easy to make and a delicious side dish, Mor kuzhambu is best relished with steamed rice, appam or idiyappam.  

          It is generally prepared during special occasions and is a common dish found on the menu platter. But I gave a twist to this recipe by adding some boiled and sautéed lotus stem a la fusion style. It turned out very yummy. So check the quick step by step pictorial recipe to prepare it.

• 1 & 1/2 cups lotus stem, sliced
• 1 tbsp. coriander seeds
• 1 tbsp. tuvar dal (pigeon pea lentil)
• 1 tsp. cumin seeds
• 1/2 tsp. raw rice
• 1" ginger
• 2 green chilies
• 3 tbsp. fresh grated coconut 
• salt to taste
• 1/2 tsp. turmeric powder
• 1 cup yoghurt, well beaten
• 2 tbsp. oil
• 1 tsp. mustard seeds 
• 1-2 dry red chilies
• 1 tsp. urad dal (opt)
• 1-2 sprig curry leaves
• 1 tbsp. coriander leaves, chopped

          Soak the coriander seeds, cumin seeds, rice and tuvar dal for 2-3 hours. Grind into a smooth paste along with coconut, green chilies, ginger and some water. 

          Pressure cook the lotus stem in sufficient water for 4-5 whistles. Drain and keep aside. Heat 1 tbsp. oil in a pan and sauté the boiled lotus stem for 2 minutes. Keep aside.

          In a pan add the ground paste along with 1/2 cup water, salt and turmeric powder. Simmer for 1-2 minutes. Add it to the sautéed lotus stem and keep aside to cool down.

          Now add the yoghurt and some water (depending on the consistency required) and mix well. 

          Heat remaining oil in a pan and temper with mustard seeds, red chilies, urad dal and curry leaves. After it stops spluttering, switch off the flame.

           Pour this tempering over the prepared mor kuzhambu. Garnish with coriander leaves and serve with plain steamed rice, appam or idiyappam.

                      Heat 1 tbsp. oil & saute boiled lotus stem for 2 minutes. Keep aside.

                     In a pan add ground paste, 1/2 cup water, salt & turmeric powder. Simmer
                     for 1-2 minutes. 

                       Add it to the sautéed lotus stem and keep aside to cool down.

                     Add yoghurt & some water (depending on the consistency required) 
                     and mix well. 

                      Heat remaining oil & temper with mustard seeds, red chilies, urad dal 
                      and curry leaves. After it stops spluttering, switch off the flame.

                               Pour this tempering over mor kuzhambu. Garnish with coriander
                               leaves and serve with plain steamed rice, appam or idiyappam.